To make the cake, put all the ingredients in a mixing bowl and beat on medium until the batter is smooth.Set aside.

For the topping, pour the butter into the bottom of the baking pan. Tilt the pan to coat the whole bottom.Mix the brown sugar, cinnamon, and nutmeg.Sprinkle evenly over the butter.Lay the apple slices over the brown sugar mixture.Sprinkle with the lemon juice.

Pour the cake batter over the apple slices and spread evenly.

Bake for 40-45 minutes until a toothpick comes out clean when stuck in the cake.

Lay a plate or flat pan (that is bigger than the cake ) over the cake pan and invert.Leave the pan for a few minutes.Lift off pan and cake should be on the plate.

Roll out pie crust dough and put in pie pan.
In a large bowl, combine the pumpkin, apple butter, brown sugar, cinnamon, nutmeg, and salt.
Stir in eggs and milk.
Pour into pie crust.
Bake for 50-60 minutes or until a knife inserted near the center comes out clean.
If not using streusel, take pie out of oven and let cool on wire rack.
If you plan to use the streusel, make that while the pie is baking.
For the streusel- stir together the flour and brown sugar. Cut in the butter til mixture resembles coarse crumbs. Stir in the optional pecans.
After the pie tests done, take the pie out of the oven and sprinkle with the topping.
Bake for another 15 minutes.
Remove to a rack to cool.

I have always been a huge fan of apple pie. It is one of my top two favorites.I prefer a butter crust for this pie. But, a simple shortening pie crust tastes marvelous here too.It isn’t super simple but the results are worth it.

Make the dough for the pie crusts and wrap and refrigerate while making the apple filling.

Put the sliced apples into a large bowl. Sprinkle with the lemon juice, brown sugar,cinnamon, nutmeg, and salt. Toss well.Let it set for an hour to bring out the apple juices.

Take the pie dough out to soften.

Drain the juices into a small saucepan.Add the butter.Bring to a boil over medium high heat.Swirl the liquid so it doesn’t burn, but you don’t need to stir.Reduce the liquid by about half.Put the apples back into the large bowl and sprinkle with cornstarch. Toss till cornstarch is blended in.Add the reduced liquid.Toss well.

On a floured counter, roll out the bottom crust.Add the filling.Roll out top crust and lay it over the filling.Fold the top down under the bottom crust and press to seal.Crimp the edges with fingers or a fork.Cover with a towel and refrigerate while preheating the oven.

Preheat your oven to 425 degrees Fahrenheit.

Take the pie out of the fridge and brush the top with milk.Sprinkle with sugar.With a knife, make some slashes in the top to let steam escape.

Bake for 45-55 minutes or til the apples are tender when pierced with a knife and the juices are bubbling thickly through the slashes.After 30 minutes protect with a pie shield or foil ring.